Description

A simple and colorful medley of seasonal vegetables roasted to perfection on a single sheet pan. This versatile dish is perfect as a side or a light main course, with a delightful caramelized flavor and crispy edges.

Ingredients

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, cut into wedges
2 medium zucchini, sliced into half-moons
2 cups broccoli florets
1 cup cherry tomatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic vinegar (optional)
Fresh parsley, for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
In a large bowl, combine all the sliced vegetables and cherry tomatoes.
In a small bowl, whisk together olive oil, minced garlic, oregano, smoked paprika, salt, and black pepper.
Pour the oil mixture over the vegetables and toss well to coat evenly.
Spread the vegetables in a single layer on the prepared sheet pan. Do not overcrowd; use two pans if needed.
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly charred at the edges.
If using balsamic vinegar, drizzle it over the roasted vegetables and toss gently.
Garnish with fresh parsley and serve warm.

Notes

You can customize the seasonings to taste. Feel free to swap in any vegetables you have on hand, such as carrots, cauliflower, or Brussels sprouts. For extra protein, add chickpeas or tofu before roasting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Side
Cuisine: Mediterranean